A fertile summer is not far off, when the gardens will be filled with harvest, and it will be possible to make not only winter preparations, but also Tasty dinner. For example, zucchini in sour cream is excellent low calorie snack, has a special delicate taste, is combined with many products, moreover, it is quickly prepared. We offer you several different, but very simple recipes cooking dishes that will help diversify summer table useful and with taste.
As soon as the young fruits ripen, you can immediately look for them culinary application. The best solution is to “drown” tender young zucchini in sour cream.
Help enhance the taste ripe tomatoes, greenery and savory seasoning. A short half hour of preparation - and your hearty, but not high-calorie (only 54 kcal per 100 g of product) lunch is ready to eat.
Braised zucchini with tomatoes and sour cream
Ingredients
- - 1 PC. + -
- — 600 g + -
- - 30 g + -
- - 1 PC. + -
- — 2 pinches or to taste + -
- - 2-3 cloves + -
- - 3 tablespoons + -
- — on the tip of a knife or to taste + -
- - 40 ml + -
- Oregano - 1 tsp + -
Cooking zucchini in sour cream
- My zucchini under running water, peel, cut into thin sticks.
- We clear the Bulgarian pepper from seeds, cut into strips.
- Pour boiling water over the tomato to make it easier to remove the skin, then, already peeled, cut it into small pieces.
- We heat the pan in vegetable oil, put the chopped zucchini into it.
- Stew the fruits over moderate heat for about 5-7 minutes, until they are lightly browned. Do not mix the contents of the pan more than 3 times.
- When the zucchini is stewed on the fire, add chopped tomato and pepper to them. Simmer the dish over low heat for another 5 minutes.
- In a separate bowl, we prepare a dressing for our fruits: mix chopped dill (without stems), garlic (pressed under pressure), sour cream (3 tablespoons).
- Pour the products in the pan with the resulting sour cream and garlic dressing, salt and pepper the appetizer to taste. Finally add some oregano.
- We mix all the ingredients, cover the dish with a lid, simmer for 3-5 minutes over medium-moderate heat.
This completes the cooking - stewed zucchini with tomatoes and sour cream at home can be served at the table. Young zucchini in sour cream is an ideal independent dish that can be served with one black or white bread.
You can also use the dish as an addition to other treats. It is best to serve stewed fruits with meat or fish dishes, they do not interrupt their main taste, rather, on the contrary, they subtly and unobtrusively complement it.
How to cook zucchini with sour cream: a recipe with cheese
Zucchini is ideally combined with any products, and all because the fruits themselves taste fresh. That is why the hostesses always experiment at their discretion with the composition of the snack.
We offer you simple recipe fast food young zucchini with grated cheese and homemade sour cream sauce.
Ingredients
- Zucchini - 1 kg;
- Hard cheese - 2 tbsp. l.;
- Garlic - 1 clove;
- Ground black pepper - ½ tsp;
- Onion - 1 pc.;
- Sour cream - 250 g;
- Bulgarian pepper - 1 pc.;
- Dill greens (chopped) - 1 tbsp. l.;
- Olive oil - 3 tbsp. l.;
- Onion - 1 pc.
How to make zucchini in sour cream with cheese
- My zucchini, cut into circles (each circle should be thin, with a diameter of no more than 7 mm).
- Mince the garlic.
- Cut the peeled onion into small cubes.
- We clean the sweet pepper from seeds, stalks, then cut it into cubes.
- Pour 3 tbsp into the pan. l. olive oil, fry chopped garlic in it for a few seconds. After - add the chopped onion, pepper, sauté the products over medium heat until soft, stirring occasionally.
- Add chopped zucchini to the pan, simmer them over low heat (stirring from time to time) for 15 minutes. When frying the fruits, add ½ tsp to the dish. salt.
- Cooking sour cream sauce: mix chopped dill in a bowl (we use only greens, without stems), ground pepper, sour cream, salt, grated hard cheese.
- Pour the prepared sauce over the zucchini in a pan, mix all the products thoroughly, bring them to a boil. After - turn off the stove, cover the dish with a lid, let it brew for 10-15 minutes so that the zucchini is saturated with sour cream sauce.
That's all, zucchini in sour cream are ready - serve them as cold or hot appetizer and enjoy juicy stewed pieces, supplemented with toast or fresh bread. To enhance the taste, and at the same time, to decorate the dish before serving, sprinkle the treat with herbs or grated (on a fine grater) cheese.
Most delicious dishes- not at all those that are prepared from expensive products and by sophisticated technology. More often, the best dishes those that can be prepared from home products and very quickly are considered. Zucchini in sour cream is one of those dishes. Cook it at the height of the season, not only for your family, but also for the guests who have come home, let your work bring you pleasure and a “delicious” result.
Bon appetit!
This year we have a large crop of zucchini in our garden, in connection with this I will share with you various recipes their preparation. Today we will talk about cooking an excellent side dish - we will stew zucchini with tomato and sweet pepper in sour cream. This dish can be consumed in any form, as an independent or as a side dish for meat.
Wash the zucchini properly. I had such a wonderful fruit grown in my own garden.
Peel the zucchini from the peel and cut into cubes.
sweet bell pepper remove seeds, cut into strips. Pour boiling water over the tomato, remove the skin and cut into small pieces with a sharp knife.
Heat up in a frying pan vegetable oil and lay out the zucchini. Fry for 5-7 minutes over a fairly high heat until crispy. It is worth noting here that stirring the zucchini in the pan is no more than 3 times and very carefully.
Add tomatoes with peppers. Continue sautéing for about 5 minutes over medium heat.
Mix in a bowl: 3 tablespoons of sour cream, chopped dill, garlic squeezed through a press.
Add sour cream dressing to skillet with zucchini and vegetables. Salt everything (I added 1 teaspoon of salt) and pepper to taste. Add a teaspoon of oregano. Stir, cover, simmer over low heat, about 3-5 minutes.
Zucchini stewed in sour cream with garlic, turn out very tasty. I saw this recipe from Olga Romanova. Such stewed zucchini can be served as a side dish, for example, with meat or as self-dish placed on a piece of bread. The spiciness of the dish can be adjusted to taste - just add a little less garlic. It is better to use young zucchini - with a thin skin and without seeds. Prepare a dish according to this recipe, you will surely like it!
Ingredients
To prepare zucchini stewed in sour cream with garlic, you will need:
young zucchini - 2 pcs.;
sour cream - 250 ml;
garlic - 5-6 cloves (less possible);
processed cheese - 30 g;
salt, spices - to taste;
vegetable oil - 2 tbsp. l.;
dill - to taste (optional).
Cooking steps
Wash the zucchini (young zucchini can be cooked without peeling) and cut into medium-sized cubes.
Pour vegetable oil into the pan and put the chopped zucchini.
Fry the zucchini while stirring until golden brown. I fried over high heat for 10 minutes.
Then reduce the heat and add sour cream to the pan, mix.
Simmer the zucchini over low heat for about 15 minutes. Do not cover the pan with a lid.
Peel the garlic and pass through a press.
Add salt, spices, garlic and melted cheese to the pan.
Stir zucchini thoroughly and remove from heat. Ready meal, if desired, you can sprinkle with finely chopped dill.
Serve zucchini stewed in sour cream with garlic, hot. Very juicy and spicy, try it!
Bon appetit!
Good afternoon friends! Today, with irresistible force, I was drawn to young squash. I did not deprive myself of pleasure and cooked zucchini stewed in sour cream.
The recipe is extremely simple, like most of the recipes on this site. Zucchini turn out whole, with a little crunch, and in general the dish looks very beautiful and appetizing.
In general, I love all kinds of vegetable stew, and when zucchini, eggplant and southern tomatoes appear on the shelves in the spring, I can absorb them daily in large quantities. And you?
To create stewed zucchini in sour cream, we need: mail:
- 2 young zucchini 300-350 grams
- 200 g sour cream
- 1 large carrot
- 1 large onion
- Bunch of parsley or cilantro
- 3 garlic cloves
- Vegetable oil for frying
Braised zucchini in sour cream, recipe:
Cut young zucchini into slices at least 1 cm thick.
In vegetable oil, fry them on both sides until a light crust, adding a little salt in the process. The inside of the zucchini should remain slightly raw. We put them aside for now in a separate deep bowl - while they lie down, the whole excess fat drains to the bottom of the bowl.
Cut the onion and carrot into medium-sized cubes and fry until tender, stirring often enough.
Add sour cream to the pan with onions and carrots, put back the zucchini, herbs, garlic, salt, mix and simmer under a lid over low heat for 5-10 minutes. If the sour cream is too thick, you can add a little milk or broth (from half a glass) to the pan so that the vegetables do not burn.
I have been making zucchini according to this recipe for 15 years, for sure. And they didn't bother us at all! When the zucchini season begins, zucchini stewed in sour cream is the first thing I rush to cook.
They are excellent both from young and tender zucchini, and from huge overgrowths, with a tough skin and seeds. Of course, you need to remove the skin and clean out the seeds. You can take sour cream of any fat content that you like more, over the years I have cooked absolutely with any.
You can serve zucchini as a side dish for cutlets or fried fish, they are very tasty on their own, but in my family my favorite accompaniment to them is young boiled potatoes with butter and dill and fresh rye bread.
Total and active cooking time - 20 minutes
Cost - $ 2.5
Calorie content per 100 gr - 73 kcal
Servings - 4 servings
Recipe for zucchini stewed in sour cream
Ingredients:
Zucchini - 1 kg.
Sour cream - 200 ml.
Onion - 2 pcs.
Vegetable oil- 3 tbsp.
Black pepper - to taste(ground)
Dill - 1 p.
Starch - 1 tbsp.
Salt - to taste
Sugar - to taste
Cooking:
Peel onion, wash. Cut into thin half rings.
Heat vegetable oil in a deep and wide saucepan. Put the onion in a frying pan, lightly sprinkle it with sugar and fry until light golden brown, very lightly. 
Wash the zucchini, if necessary, remove the skin. Cut in half lengthwise and take out the seeds. If the zucchini is very young and tender, the seeds can be left. Cut zucchini into thick slices. 
Add slices of zucchini to the pan to the onion, mix and salt. Close the lid. Simmer the zucchini, stirring occasionally for about 10 minutes, over medium heat. They should release juice and become soft, but not fall apart. Mix sour cream with starch. If the zucchini let out little juice, you can add a little water to the sour cream. Pour the sour cream mixture into the pan, mix and bring to a boil over low heat. Chop the dill and add to the zucchini. Pepper and salt to taste. Serve hot or warm. 
Bon appetit!
